Sweet Potato Pancake w/ Poached Egg & Avocado

So I had this idea….. and it came to life perfectly. This recipe is not only tasty, it’s full of vegetables.

Brunch. Lunch. Dinner. It fits all the categories.

Brian ate 2. So I guess it’s a keeper!

Sweet Potato Pancake w/ Poached Egg & Avocado

2 large sweet potatoes, grated or sliced thin

3 green onions, diced

1 cup grated zucchini

1 cup sharp cheddar cheese

1 cup gluten free flour

1 tbsp. baking powder

1 tsp. garlic powder

1 tsp. Kosher salt

4 eggs (plus more for poaching)

1/2 cup milk

Sriricha for garnish!!! (I put sriricha on my sriricha haha)

Preheat your skillet, over medium heat with come coconut or olive oil for frying.

Grate your sweet potatoes, I left the skin on, you can also peel them too.

Mix together the grated sweet potatoes, onion, zucchini, cheddar cheese, flour, baking powder, seasonings, eggs & milk. Stir to combine.

Fry 1 cup of the potato mixture at a time, until golden and tender, checking after 4 minutes. Flip the pancake, and cook on the remaining side, until golden. Maybe 3-4 more minutes. Repeat until all the pancakes are done. Set aside. Makes about 12-14 pancakes.

Poach or fry your eggs for topping the sweet potato pancakes.

Garnish with avocado, arugula, sriricha. Yum.

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